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The picture shown is not that of the Vietnamese "ngo om"! AFAICT, "ngo om" is also known as "rice paddy herb". A Google'ing for "ngo om" does return pics of the actual "ngo om" herb, which looks nothing like the pic in this article! Unless there is further objection or if there is a credible reference, I'm going to remove the "ngo om" claim. — Preceding unsigned comment added by Aqn (talk • contribs) 23:17, 23 February 2012 (UTC)[reply]
A Commons file used on this page has been nominated for deletion[edit]
The following Wikimedia Commons file used on this page has been nominated for deletion:
The 'Culinary use' section is in some disarray. For example: "It is used most often in Vietnamese cuisine, where it is called ngò om. It is an ingredient in canh chua, a sweet and sour seafood soup which also includes tamarind, not to be confused with ngò gai which is also added as an accompaniment to the noodle soup called phở." This means that tamarind is not to be confused with ngò gai. Surely the intent is that ngò om not be confused with ngò gai. Heavenlyblue (talk) 23:21, 26 January 2021 (UTC)[reply]